Why use avocado oil in vegan brownies?

Avocado oil keeps the brownies moist with a neutral flavor, so the cocoa stays the main flavor.

Can I make these brownies nut-free?

Yes. Use oat, soy, or rice milk instead of almond milk and choose nut-free dairy-free chocolate chips.

How do I know vegan brownies are done?

Check the center with a toothpick at 22 minutes. It should come out with moist crumbs, not wet batter.

Can I freeze these brownies?

Yes. Cool completely, cut into squares, and freeze in an airtight container with parchment between layers.

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Classic Vegan Chocolate Brownies with Avocado Oil

Name: Classic Vegan Chocolate Brownies with Avocado Oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 3/4 cup organic cane sugar or coconut sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup avocado oil; 1/4 cup unsweetened applesauce; 1/3 cup unsweetened almond milk (or any plant milk); 1 teaspoon pure vanilla extract; 1/2 cup dairy-free dark chocolate chips (optional)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 2, 2026 · Updated May 12, 2026

American 35 mins beginner-friendlyeasystep-by-stepvegan-optionsdairy-freelow-fatchocolatecomfort-foodno-fusspartylow-calorie

These classic vegan chocolate brownies are a beginner-friendly, dairy-free, and low-fat chocolate dessert made with nutritious avocado oil. Enjoy fudgy, moist brownies that are easy to bake and perfect for parties, snacks, or anytime you want a healthy chocolate treat without the fuss.

Classic Vegan Chocolate Brownies with Avocado Oil

Prep 10 min

Cook 25 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 cup all-purpose flour
3/4 cup organic cane sugar or coconut sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup avocado oil
1/4 cup unsweetened applesauce
1/3 cup unsweetened almond milk (or any plant milk)
1 teaspoon pure vanilla extract
1/2 cup dairy-free dark chocolate chips (optional)

Measured vegan brownie ingredients for BeginnerBakes chocolate brownies with avocado oil

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8-inch square baking pan with parchment paper or lightly grease it with avocado oil.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the sugar and whisk to combine evenly.
In a separate small bowl, whisk together the avocado oil, applesauce, almond milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the brownies tender.
If using, fold in the dairy-free chocolate chips evenly throughout the batter.
Pour the batter into your prepared baking pan and spread it out evenly with the spatula.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
Remove from oven and let the brownies cool completely in the pan on a wire rack. Cooling allows them to set and enhances fudginess.
Once cool, lift the brownies out using the parchment paper and cut into 12 squares.
Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week.

Vegan chocolate brownie batter spread in a pan for BeginnerBakes avocado oil brownies

Tips

Equipment Needed

Use an 8x8-inch square pan lined with parchment so the brownies lift out cleanly after cooling. A large bowl, small bowl, whisk, spatula, measuring cups, and toothpick are enough for this beginner-friendly batter.

Ingredient Prep Notes

Sift the cocoa powder with the flour and baking powder so the batter stays smooth and lump-free. Measure flour with the spoon-and-level method, then fold gently after adding the wet ingredients to keep the brownies fudgy instead of tough.

Oven Note

Preheat to 350 degrees F (175 degrees C) and place the pan on the middle rack for even baking. Start checking at 22 minutes; the toothpick should show moist crumbs, because a totally clean toothpick usually means drier brownies.

Easy Upgrade Ideas

Fold in dairy-free chocolate chips for gooey pockets or sprinkle a few on top before baking for a bakery-style look. A pinch of espresso powder, cinnamon, or flaky salt deepens the chocolate flavor without making the recipe harder.

Frequently Asked Questions

Why use avocado oil in vegan brownies?: Avocado oil keeps the brownies moist with a neutral flavor, so the cocoa stays the main flavor.
Can I make these brownies nut-free?: Yes. Use oat, soy, or rice milk instead of almond milk and choose nut-free dairy-free chocolate chips.
How do I know vegan brownies are done?: Check the center with a toothpick at 22 minutes. It should come out with moist crumbs, not wet batter.
Can I freeze these brownies?: Yes. Cool completely, cut into squares, and freeze in an airtight container with parchment between layers.

Ingredient Replacements

Use oat, soy, or coconut milk instead of almond milk if you need the brownies to be nut-free. Applesauce can be replaced with mashed banana or pumpkin puree, but banana will add a gentle fruit flavor.

Swap avocado oil with another neutral oil such as sunflower or canola oil if needed. For gluten-free brownies, use a 1:1 gluten-free baking flour blend and avoid overmixing once the batter comes together.

Storage and Reheating

Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week for a firmer fudgy texture. Let refrigerated brownies sit at room temperature for a few minutes before serving.

Freeze brownie squares for up to 2 months with parchment between layers. Thaw at room temperature, or warm briefly in a 300 degrees F oven if you want the chocolate chips soft again.

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Classic Vegan Chocolate Brownies with Avocado Oil

Recipe Details

Ingredients

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